This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


a slowly stewed stew

Estouffade corse

There are many versions of estouffade, a word that comes from the Italian stufato and usually involves beef and lardons slowly stewed in a wine sauce with carrots and onions, like a daube. It’s a popular bistro dish.

estouffade corse or stufatu: Corsican veal, beef or mutton with green olives, coppa or ham, onion and garlic, cooked in red wine, tomatoes and herbs from the maquis.

estouffade de bœuf à la provençale: beef braised in red wine with onions, tomato paste, vinegar, garlic, capers, garlic, anchovies, pickles (cornichons au vinaigre) and olive oil

In Languedoc, it’s called estouffat, which often involves beans and pork. (Mongetada, for instance, is also known as estouffat de mounjas or estouffat à l'ariégeoise).

Estouffat catalan: beef with white wine, carrots, onions and potatoes

Estouffat à la toulousaine: beef with lardons, onions and carrots, sometimes with beans and saucisse de Toulouse

Estouffat à la quercynoise: beef marinated in vin de Cahors, shallots, vinegar, carrots, garlic and marc for two days before cooking

Soups, stews and casseroles

Text © Dana Facaros

Image by INRA DIST